Korokke

Name: Korokke
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 4 potatoes; 150 g ground beef; for frying panko; 1 onion; 1 egg; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Korokke, a beloved staple of Japanese home cooking, has its roots in the country's adaptation of Western croquettes. Traditionally enjoyed as a comforting meal at home, it's often reserved for those cherished evenings when family members gather around the table. The dish embodies the ingenuity of Japanese cooks, transforming simple ingredients into a heartwarming delight that's a mainstay in households across Japan.

The flavor profile of Korokke is a harmonious blend of creamy potatoes and savory ground beef, accentuated by the subtle sweetness of onions. The exterior offers a satisfying crunch from the panko coating, while the interior remains tender and flavorful. Each bite is a delightful contrast of textures, with a hint of fine sea salt bringing all the elements together.

Ingredients

4potatoes
150 gground beef
for fryingpanko
1onion
1egg
to tastefine sea salt

Method

Peel and cut the 4 potatoes into even-sized chunks. Place them in a medium pot and cover with cold water. Add a pinch of fine sea salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot to dry out slightly over low heat, then mash until smooth.
While the potatoes are cooking, finely chop 1 onion. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Add 150 g ground beef to the skillet, breaking it up with a spatula, and cook until browned and cooked through. Season with fine sea salt to taste, then remove from heat.
Combine the mashed potatoes with the beef and onion mixture in a large bowl. Mix thoroughly until well combined. Allow the mixture to cool slightly so it's easier to handle.
Beat 1 egg in a shallow bowl. Place a generous amount of panko in another shallow dish. Take a handful of the potato and beef mixture and shape it into a flat oval or round patty. Dip each patty into the beaten egg, ensuring it's fully coated, then press it into the panko, covering all sides with the breadcrumbs.
In a deep frying pan or pot, heat enough oil to submerge the patties over medium-high heat. To test if the oil is ready, drop a small piece of panko into the oil; it should sizzle and rise to the surface immediately. Carefully place the patties into the hot oil, frying them in batches to avoid overcrowding. Cook until the korokke are golden brown and crispy on both sides, about 3-4 minutes per side.
Once fried, remove the korokke from the oil and drain on a wire rack or paper towels to remove excess oil. Sprinkle with a little more fine sea salt while they are still hot. Serve immediately, sharing them at the table as part of a communal meal.